This soup is a hearty meal and so easy to make. It is mostly cans. Once the meat is cooked, all the time is used opening cans. This is a meal for the whole family, or a great soup to take to pop-luck dinners. My friend B.J.Stevens from Precepts Bible study shared this recipe with me, and it is especially good on a cold night with some crackers or hot corn bread.
Ingredients:
2 pounds of ground beef, round [ could use ground turkey]
1 onion , chopped
1 package Ranch style dressing mix
2 packages Taco seasoning mix
1 15 ounce can black beans, undrained
1 15 ounce can of kidney beans, undrained
1 15 ounce can pinto beans, undrained
2 10 ounce cans Rotel tomatoes and green chilies
1 15 ounce can tomato wedges, undrained
2 15 ounce cans white corn, undrained
2 teaspoons Worcestershire
1/2 teaspoon cumin
2 cups water
Directions:
Garnish: sour cream [ or plain yogurt], shredded cheese, sliced green onions
Cook meat and onion together until meat is browned in a large stock pot. Stir in ranch style dressing mix, taco seasoning packets, cumin and Worcestershire into meat. Add remaining ingredients with juice from all. Add water. Simmer for 2 hours.
If mixture is too thick, add additional water.
Garnish as desired
Serve with tortilla chips. I particularly love this soup with corn bread. Look on any corn meal package for a corn bread recipe, or buy a mix. It doesn’t matter. Corn bread and these ingredients give the soup a special flavor.
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